📝 About This Recipe
Fatayer bi Jebne is a cornerstone of the Lebanese 'Mouajjanat' tradition, featuring a soft, pillowy dough wrapped around a luscious, salty cheese filling. These boat-shaped pastries are traditionally flavored with aromatic mahlab and speckled with nigella seeds, offering a perfect balance of creamy texture and earthy spice. Whether served as part of a festive mezze spread or enjoyed as a comforting breakfast, they represent the warm, communal heart of Levantine home cooking.
🥗 Ingredients
The Dough (Ajeen)
- 4 cups All-purpose flour (sifted)
- 1 tablespoon Instant yeast
- 1 tablespoon Granulated sugar (to activate yeast)
- 1.5 cups Warm water (around 105°F/40°C)
- 1/4 cup Olive oil (extra virgin)
- 1 teaspoon Salt
- 1/2 teaspoon Mahlab (ground cherry pit spice for authentic aroma)
The Cheese Filling
- 300 grams Akkawi cheese (desalted and shredded)
- 200 grams Halloumi cheese (grated)
- 1/2 cup Fresh parsley (finely chopped)
- 1 tablespoon Nigella seeds (Habbat el Baraka)
- 1 Egg (lightly beaten to bind the filling)
- 1 teaspoon Dried mint (optional for extra freshness)
Egg Wash and Topping
- 1 Egg (beaten with a splash of milk)
- 1 tablespoon Sesame seeds (for sprinkling)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until it becomes frothy and activated.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the flour, salt, and mahlab. Create a well in the center.
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3
Pour the yeast mixture and olive oil into the well. Using a dough hook or your hands, mix until a shaggy dough forms.
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4
Knead the dough for about 8-10 minutes by hand (or 5-6 minutes in a mixer) until it is smooth, elastic, and no longer sticking to your hands.
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5
Lightly oil a bowl, place the dough inside, and cover with a damp cloth. Let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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6
While the dough rises, prepare the filling. If using Akkawi, ensure it has been soaked in water (changing water every hour) for at least 4 hours to remove excess salt, then squeeze out all moisture.
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7
In a medium bowl, mix the shredded Akkawi, grated Halloumi, chopped parsley, nigella seeds, dried mint, and one beaten egg until well combined.
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8
Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper.
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9
Punch down the risen dough and divide it into 24 equal-sized balls (roughly the size of a golf ball). Cover them with a towel to prevent drying.
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10
On a lightly floured surface, roll each ball into an oval shape about 1/4 inch thick.
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11
Place 1.5 tablespoons of the cheese mixture in the center of the oval, spreading it slightly but leaving the edges clear.
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12
Fold the long sides of the dough slightly over the cheese and pinch the two ends together to create a boat shape (barquette), leaving the cheese visible in the middle.
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13
Transfer the pastries to the prepared baking sheets. Brush the dough edges with the egg wash and sprinkle with sesame seeds.
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14
Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly charred in spots.
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15
Remove from the oven and let them rest for 5 minutes. Serve warm to enjoy the gooey cheese texture.
💡 Chef's Tips
Soak the Akkawi cheese properly; if it stays too salty, it will overpower the delicate dough. If you can't find Akkawi, a mix of mild Feta (soaked to desalt) and Mozzarella works as a great substitute. Don't overfill the pastries, or the cheese will leak out and make the bottoms soggy as they bake. Ensure your oven is very hot (425°F+) to get that signature bakery-style golden crust without drying out the dough. Mahlab is the secret to the 'bakery smell'—if you can't find it, a tiny pinch of ground anise or vanilla is a distant but acceptable substitute.
🍽️ Serving Suggestions
Serve alongside a bowl of creamy Labneh topped with olive oil and za'atar. Pair with a fresh Lebanese salad like Tabbouleh or Fattoush to cut through the richness of the cheese. Enjoy with a hot cup of Lebanese tea infused with fresh mint leaves. Add a side of green olives, sliced cucumbers, and cherry tomatoes for a traditional breakfast spread. Serve as an appetizer with a side of Muhammara (red pepper walnut dip) for a spicy contrast.